300 g dark chocolate (one large chocolate bar)
300 g white chocolate
3-4 crushed candy canes (I break them in a few pieces, place in a re-sealable bag, and pound with the flat of a knife or a rolling pin)
2- Pour melted chocolate onto wax paper lined cookie sheet, smoothing it out to reach the edges. It doesn't have to be perfect. Place in the refrigerator until firm, around 20 minutes.
3- Once the dark chocolate has set, repeat the melting process for the white chocolate. Remove the dark chocolate from the fridge and pour the white chocolate over top, spreading it out with a flexible spatula. The dark chocolate will begin to melt under the heat of the white, so try to work quickly to maintain the difference in layers. Immediately sprinkle crushed candy canes into white chocolate. Place in refrigerator to set.
4- Once hardened (another 20-30 min) remove from fridge and lift bark from wax paper. Break into pieces and serve.
*** I like the look of larger pieces of candy canes, but if you're serving this to children, the smaller the pieces, the better. bigger pieces are harder to bite into for little teeth.
Storage: Place in an airtight freezer bag with waxed paper separating the layers (no more than two layers per bag). Will keep in the fridge for up to 2 weeks, and in the freezer for a few months.
Don't like peppermint?
This recipe is easy to modify. Here are a few of my favourites:
1- Use different flavoured candy canes or hard candies, such as butterscotch. Just make sure that you are choosing ones that are gluten free.
2- For a more sophisticated bark, omit the hard candy and replace with dried cranberries and pistachios
3- Add dried blueberries or cherries and cut into bars or squares.
4- Use only dark chocolate and drizzle melted caramel over it and sprinkle with coarse salt.